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Joined Date: Apr 14, 2005
"Fabulous way to cook shrimp. They come out so tasty. I marinate the shrimp with a teaspoon of Spanish hot paprika and freshly crushed garlic to taste. Have yet to make the dressing as I like aioli for a dipping sauce."
Reviewed Chipotle Tamale Pie
"I subbed premade polenta the kind that comes in a sausage-like roll for the topping. Cut it into 12 equal rounds. I baked for 30 minutes in a preheated 375 oven. Quick and tasty for a weeknight meal.""
Reviewed Neelys Twice Smashed Baked Potatoes
"Easy recipe with delicious results. I couldn't follow exactly because I was missing sour cream. Instead I used Greek yogurt. I'm sure the sour cream would have been better, though. I couldn't resist the addition of bacon, as per other reviewers. I used a 12 oz bag of broccoli and cauliflower that you find in the fresh vegetable aisle. Just steam ""
Reviewed Spring Green Risotto
"I loved this recipe! It came out unctuous and delicious. Loved the addition of the lemon zest. It gave it a bright flavor. I made mine using Cook's Illustrated technique for "almost hands free" risotto, as I love risotto but loathe the constant stirring. I couldn't find fennel so left it out, but I bet it would have been even better. Ina uses froz""
"OMG! Love this recipe. So easy. I forgot to add the fresh herbs, but it was still great. I used spaghetti by Rustichella d'Abruzzo because I think this is an amazing brand and takes pasta dishes to another level. Will make this again and again."
Reviewed Tagliarelle with Truffle Butter
"I've been wanting to try this for so long. I followed the recipe exactly as written. I have to say it really didn't have that pronounced truffle flavor I love. Also, had to adjust the salt as I found it a little bland. I added some truffle salt and truffle oil to finish. I think next time I will grate the cheese and incorporate throughout. I'll try this again.
"This was delicious. I subbed dark brown sugar for the muscovado. I tried to do the egg wash, but it didn't spread without disturbing the crust, so I quit that. Next time, I will leave that step out. Crust was delicious. I prepared mine in an 11" tart pan because I didn't have the 10" pie plate. It fit beautifully and the fluted edge made it more attractive. I didn't make either topping. Will make this again.
Reviewed Linguine alla Carbonara
"This is so delicious. I added an extra egg yolk and 1/2 cup more cream. I also bought some artisanally made imported linguine which made it that much more special. Very rich...yum. Just the way we like it.